Monday, December 17, 2012

Pot Roast Dinner

It's the holiday season again. Time for those homey, comforting dishes best shared with a large group of friends and family. I love cooking a complicated dish, but sometimes it's best to just prepare something simple and put it in the oven, to give yourself less time in the kitchen and more time with those you love.

Hence, I love pot roasts. A great way to cook a nice chunk of meat for a group, and an easy way to include some good veggies in the dish. Add some simple spices, and just let it sit in the oven for a few hours, and you have a wonderful blend of flavors. As winter sets in, it's a good way to cook up some root vegetables, and other hardy green stuff, like radish, carrots, and even some brussel sprouts (if you add them late in the process--avoid cooking them to long). 

All told, this is an easy dish to find a good wine pairing for. Something hearty and red, with earthiness to match the vegetables and some spice to complement the meat. Nothing too fruity and sweet, but just a hint of berries can add another layer of complexity to the meal, and help us remember that summer will come again. This time around, we selected a Finger Lakes Cabernet Franc from Ravines Wine Cellars. It was the perfect selection for what we were looking for, as it matched the flavor profile of the dish. It's good to know just enough about the wine styles of a specific varietal and/or region so that you have a good idea what to expect when you want an easy, delicious meal.

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